RED VELVET CHRISTMAS TREE CUPCAKES

Preparation time 20 mins Cooking time 25 mins Makes 24

2 cups plain flour

2 Tbsp cocoa powder

1 tsp ground cinnamon

1 tsp baking powder

1 cup buttermilk

2 tsp red gel food colour

11/2 cups caster sugar

1 tsp vanilla extract

3/4 cup vegetable oil

2 free-range eggs

Gold and red cachous, and small edible gold stars, to decorate

CREAM CHEESE ICING

175g unsalted butter, softened 2 cups icing sugar mixture, sifted,

plus extra, to dust

2 x 250g blocks cream cheese 1 tsp vanilla extract Green gel food colouring

STEP 1 Preheat oven to 160°C fan-forced (180°C conventional). Line two 12-hole 1/3-cup-capacity muffin pans with paper cases.

STEP 2 In a large bowl, sift flour, cocoa powder, cinnamon and baking powder. Set aside. In a jug, stir buttermilk and red food colouring together and set aside.

STEP 3 In the bowl of a stand mixer fitted with a paddle attachment, beat sugar, vanilla and vegetable oil until smooth. Add eggs, 1 at a time, scraping down bowl after each addition.

STEP 4 Add flour and buttermilk mixtures a little at a time, alternating between dry and wet ingredients. Divide batter between prepared pans.

STEP 5 Bake for 25 minutes, or until a skewer inserted into centres comes out clean. Cool slightly, then transfer to a wire rack to cool.

STEP 6 For cream cheese icing, in the bowl of a stand mixer fitted with a paddle attachment beat butter and icing sugar until smooth and fluffy. Add cream cheese and vanilla and beat on low until incorporated. Increase speed to high and beat until smooth. Tint green with gel food colouring. Transfer to a piping bag fitted with a fluted nozzle.

STEP 7 Pipe icing onto cupcakes to resemble trees, then decorate with cachous and stars. Dust with extra icing sugar to represent snow. Serve.